Grilled Corn, Nectarine & Quinoa Salad

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Salad, Side Dish
Servings 4 servings


  • ½ cup Quinoa (uncooked)
  • 1 cup Water
  • 2 ears Corn on the Cob (grilled or steamed and kernels removed)
  • 2 Nectarine (pitted and cubed)
  • ½ cup Red Onion (raw, finely sliced)
  • ½ Cucumber (diced)
  • ½ cup Coriander (chopped)
  • ½ cup Mint Leaves (chopped)
  • ½ Lemon (juiced)
  • 2 cloves Garlic (minced)
  • 2 tbsp Extra Virgin Olive Oil
  • Sea Salt & Black Pepper (to taste)


  • Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.
  • Combine grilled corn, nectarine, red onion, cucumber, cilantro and mint in a large bowl. Add quinoa once cooled.
  • Prepare dressing by combining lemon juice, garlic, olive oil, sea salt and pepper.
  • Drizzle salad with desired amount of dressing and serve. Enjoy!


Meat Lover: Grill up some chicken breast or grass-fed steak with your corn to serve alongside the salad.
No nectarine: Used sliced peaches or plums instead.
Short on Time:Replace 1 ear of corn with about 1 cup of frozen or canned corn.